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Jicama and Grilled Corn

Jicama and Grilled Corn

Coastal Living MAY 2008

  • Yield: Makes 2 cups

Ingredients

  • 1 cup peeled and finely diced jicama
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño chile, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 3 large ears of corn
  • Olive oil

Preparation

Combine jicama and next 5 ingredients.

Remove husks from corn; brush with olive oil. Grill corn over medium-high heat (350° to 400°) for 15 to 20 minutes, turning frequently. Let cool.

Cut corn from cob. Toss with jicama mixture.

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Jicama and Grilled Corn recipe

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